Technical reference
A controls carry-over of , bacteria and the wrong label from one product to the next. Allergens call for particular care, because ordinary is not designed to remove protein and a very small amount can harm an allergic person.
Cleaning and do different jobs. Sanitising reduces microorganisms, while removal depends on physically taking the food protein off the surface. A sanitiser on a poorly washed surface does little for an allergic consumer.
A '' statement isn't a substitute for a clean. reserves informing consumers for that can't be prevented despite well-implemented controls.
Parameters
| When due | Start of production, on a product switch and at end of production |
|---|---|
| Allergen trigger | Next product lacks an the last one had |
| Order of work | Allergen-free first, grouped by () |
| Verification | Visual, plus for protein or where appropriate () |
| Status | Blocked until a pass is on the record, and failures are never overwritten |
| Allergen list | Use the list in the law where the food is sold. 's eight are a good-practice starting point, and national lists differ in both directions |
Records that prove it
- Equipment, last product, next product, and allergen flag
- Clean start and end times, and who did it
- Checklist result and equipment status, and who checked
- Each fail: cause, correction and re-check
- Cleaning validation and allergen test results
- Label check at the start of the next run
CCP or prerequisite?
That depends on the for your process. The number, if it has one, belongs to your plan.